Hand Holding Nori Rolls with Turmeric Carrot and Nuts
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5 from 1 vote

Raw Nori Stix Recipe

These Raw Nori Snacks and the plant-based version of pepperoni sticks. Fully of flavour and savoury goodness, and cooked at a low temperature to ensure the maximum amount of nutrients is retained. These are a great snack for busy people on the go or put them in the kid's lunch box for a healthy school snack.
Prep Time30 mins
Dehydrating Time1 d
Total Time1 d 30 mins
Course: Snack
Cuisine: Canadian
Keyword: Nori Recipes Snack, Nori Rolls, Nori Snacks
Servings: 16 sticks
Calories: 122kcal
Author: Rachel @ The Conscious Dietitian



  • 2 1/2 cups sunflower seeds soaked
  • 2 cups carrots chopped
  • 1 1/2 cups Brazil nuts
  • 1/2 cup miso paste
  • 1/2 cup lemon juice (juice of 1 whole lemon)
  • 1 tbsp fresh ginger chopped
  • 3 cloves garlic chopped
  • 1 tbsp chilli flakes dried
  • 1 tbsp turmeric ground
  • 8-10 sheets nori seaweed


  • Option to soak the sunflower seeds for 2-4 hours to maximize nutrient access and also help with blending. Drain the water and add the seeds to the Vitamix or food processor.
  • Place all of the remaining ingredients for the filling (everything except nori) into the Vitamix or food processor and process until smooth. You may have to do two batches and then mixed the batches together in a large bowl.
  • Use a pair of scissors to cut the nori sheets in half parallel to the lines scribed on the sheets. Place the cut nori sheet on a work surface with the rough side facing up and the long edge facing you.
  • Spoon 4 tablespoons of the mixture onto the half sheet. Smooth mixture into a solid line along the length of the sheet, about 1-2 inches wide.
  • Roll up the nori stick starting with the edge closest to you that has the filling on it. With a 1/2 inch or so of nori sheet left, stick it the remaining nori sheet to the roll dipping your fingers in a bowl of water and running it along the edge of the nori wrap. Complete the rolling to finish. Place on the dehydrator or baking paper-lined baking tray with the seam side down.
  • Repeat until all the filling is used up. The original recipe makes 20 nori sticks. Every time I have made it I get 16 nori sticks.
  • Dehydrate nori stix at 115 degrees Fahrenheit for 24-36 hours. Once finished, place the nori sticks in a container and store at room temperature.
  • To do this in the oven, try baking at 200 degrees Fahrenheit for 10-16 hours - checking regularly.


Make the Nori Stix Recipe Soy-Free: There is now chickpea miso available for those that choose to limit soy. Nutritional Yeast can also offer the same umami, or savoury, flavour as miso and has the added benefit of being fortified with vitamin B12.
Make the Nori Stix Recipe Gluten-Free: Just make sure your miso does not contain barley. I used Shiro miso in this recipe which is made from sweet white rice.
Using An Oven To Make These Nori Stix: If you don't have access to a dehydrator, not to worry. You can use an oven at the lowest heat - try baking at 200 degrees Fahrenheit for 10-16 hours - checking regularly.


Serving: 1stick | Calories: 122kcal | Carbohydrates: 5.7g | Protein: 3.7g | Fat: 10.4g | Saturated Fat: 1.9g | Sodium: 263mg | Potassium: 168mg | Fiber: 2g | Sugar: 1.5g | Calcium: 30mg | Iron: 0.8mg